Ongoing activities in Risk-Benefit Assessment of Foods in Europe

Transcription

1 Ongoing activities in Risk-Benefit Assessment of Foods in Europe Sara M. Pires Risk-Benefit Reseach Group, DTU Food INSA, Lisbon, Portugal, 21 st May 2018

2 Outline Why estimate the Risk-Benefit balance of foods? What has been done before Major challenges and opportunities Current developments in RBA Perspectives 2

3 Why Risk-Benefit Assessment? Conflicting messages about food and health Incomplete (and uncertain) evidence Consumer: food choices? Health and food authorities Support in risk management and consumer recommendations? 3

4 Why Risk-Benefit Assessment? Decision-support tool that assesses the combined beneficial and adverse health effects of foods in one integrated methodology Nutrition, toxicology, microbiology, chemistry and human epidemiology Inform food safety policies or provide dietary advice based preventing food-associated diseases and promoting wellbeing of consumers 4

5 What has been done before? Inter-disciplinary projects Case studies Focused on one food or component 5

6 Challenges Remaining challenges and opportunities Focus on single foods impact of diets Variability between individuals Adherence to dietary advice Risks and benefits beyond health 6

7 Challenges Remaining challenges and opportunities Focus on single foods impact of diets Overall beneficial effect of fish consumption Increase consumption of fish decrease of? 7

8 Challenges Remaining challenges and opportunities Focus on single foods impact of diets Variability between individuals Adherence to dietary advice More adults in the Nordic region have an unhealthy diet. ( ) While Nordic children are better than adults at eating according to the official recommendations, social inequality related to diet has increased significantly among children. 8

9 Challenges Remaining challenges and opportunities Focus on single foods impact of diets Variability between individuals Adherence to dietary advice Risks and benefits beyond health 9

10 Challenges Remaining challenges and opportunities Focus on single foods impact of diets Assessing impact of substitution of foods Variability between individuals Adherence to dietary advice Risks and benefits beyond health Individual/sub-group assessment Towards personalized nutrition and public health Integrating sustainalibility and economy Opportunities New data sources Evolving methodologies 10

11 Current developments in RBA National RBA groups and projects Method development Uncertainty and variability Burden of disease of chemical hazards, risk assessment approach Health impact of substitution of foods Optimized personalized dietary reccommendations Foods, diets, preferences, non-health indicators International collaboration, exchange and capacity building 11

12 National RBA groups and projects Denmark France Sweden Italy Norway Portugal 12

13 National RBA groups and projects Denmark France Sweden Italy Norway Portugal 13

14 National RBA groups and projects Denmark France Sweden Italy Norway Portugal 14

15 National RBA groups and projects Denmark France Sweden Italy Norway Portugal 15

16 National RBA groups and projects Denmark France Sweden Italy Norway Portugal 16

17 National RBA groups and projects Denmark France Sweden Italy Norway Portugal 17

18 National RBA groups and projects Denmark France Sweden Italy Norway Portugal 18

19 Current developments in RBA National RBA groups and projects Method development Risk-Benefit Assessment Uncertainty and variability Burden of disease of chemical hazards, risk assessment approach Health impact of substitution of foods Optimized personalized dietary reccommendations Foods, diets, preferences, non-health indicators International collaboration, exchange and capacity building Burden of disease 19

20 Estimating the BoD chemical contaminants in foods Polycyclic aromatic hydrocarbons (PAH): carcinogenic contaminant formed during heat processed of foods Barbecued meats What s the health impact? How much is too much? Does it vary between individuals?

21 Estimating the BoD chemical contaminants in foods To estimate the burden of disease of PAHs at the population level and sub-groups To estimate the lifetime frequency of barbecuing needed to reach an exposure of PAHs considered a health concern Jakobsen et al., 2017

22 Estimating the BoD chemical contaminants in foods PAHs in barbecued meat Jakobsen et al., 2017

23 Quantifying the health effects of adherence to dietary guidelines -focus on substitution Substitution? Fish vs meat Vegetables/pulses vs meat Whole grain vs refined carbohydrates Fruit vs. sugar/sweets Vegetable oils vs butter

24 Quantifying the health effects of adherence to dietary guidelines -focus on substitution Substitution? Fish vs meat Vegetables/pulses vs meat Whole grain vs refined carbohydrates Fruit vs. sugar/sweets Vegetable oils vs butter

25 Quantifying the health effects of adherence to dietary guidelines -focus on substitution What is the overall health impact of replacing red and processed meat with fish in the diet of the Danish adult population (to reach an intake of 350 g of fish/week)? Age Current intake (g/day) Recommended (g/day) Mean s.d. P10 P50 P90 Fish (350 g/wk) Meat (red+proc) Max. 70 (500 g/wk) Thomsen et al., 2018

26 Quantifying the health effects of adherence to dietary guidelines -focus on substitution Contaminants (e.g. dioxins, mercury) Nutrients/health effects (e.g. EPA/DHA)

27 Quantifying the health effects of adherence to dietary guidelines -focus on substitution Total DALY difference per 10,000 Scenario 4 Tuna Scenario 3 Lean fish Scenario 2 Fatty fish Scenario 1 Fish preferences Thomsen et al., 2018

28 Optimizating individual food consumption patterns in Denmark Official dietary guidelines: 350 g fish/week, of which 200 g should be fatty fish Population s average fish intake: 222 g fish/week (120g fatty fish) Standard deviation: 228 g/week

29 Optimizating individual food consumption patterns in Denmark To propose individual-specific, realistic and achievable fish intakes, meeting recommendations for nutrients and contaminants 'Individual-specific': body weight and current intake 'Realistic' and achievable': intake as close as possible to individual current intake Persson et al., 2018

30 Optimizating individual food consumption patterns in Denmark Feasible regions Women (~70Kg) Men (~85Kg)

31 Including sustainability Towards a healthy, sustainable and safe dietary pattern Integral policy required, in which safety, health and sustainability are taken into account Facts and figures about the safety, health and ecological sustainability of diets in the Netherlands Analysis of the dilemmas and opportunities for an integrated food policy 31

32 Addressing challenges Overall conclusions: Develop, re-open case-studies Harmonize data bases International collaboration

33 International collaboration

34 International collaboration 34

35 Why does this matter? Scientific, public health and socio-economic impact Food authorities Inform policies to reduce health and economic burden of food-associated diseases Industry Provide evidence for agri-food industry (innovation of food products/- ingredients, functional foods) Consumers Support better and healthier food choices Science Method development and dissemination

36 Risk-Benefit assessment at DTU Making use of DK s rich data banks Surveillance data Food contamination data bases Dietary survey Toxicological data Health registeries